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Sun-Dried Tomatoes and Mushroom Risotto https://www.metro.ca/userfiles/image/recipes/risotto-forestier-3633.jpg PT10M PT30M PT40M
In a big skillet, melt butter over medium heat and cook, onion and dried tomatoes for 3 minutes. Add mushrooms and cook another 5 minutes.Add rice, stirring well to coat it with butter. Stir in broth and wine. Cook, semi-covered, over medium heat stirring often until rice is done, about 20 minutes. Stir in parsley, salt and pepper.Return to heat. Add cream and cheese and stir until cream is absorbed, about 1 minute.
6
5 4 5 5
1/4 cup (60 mL) butter 0.500 white onion, chopped 3 Tbsp. (45 mL) dried Tomato in oil, drained and chopped 1/2 cup (125 mL) diced oyster mushrooms 1/2 cup (125 ml) diced shiitake mushrooms 1/2 cup (125 ml) diced portobellini mushrooms 1/2 cups (125 mL) arborio rice 2 1/2 cups (625 mL) hot beef broth 1 cup (250 mL) white wine 1/4 cup (60 mL) chopped fresh parsley salt and pepper to taste 1/2 cup (125 mL) whipping cream 3 1/2 oz (100 g) le cabouron cheese, grated
Sun-Dried Tomatoes and Mushroom Risotto

Sun-Dried Tomatoes and Mushroom Risotto

Rate this recipe
4 Votes
  • Gluten-free
6
servings
0:10
Preparation
0:30
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/4 cup
    (60 mL)
    butter
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  • 0.500
    white onion, chopped
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    2 lb PRODUCT OF U.S.A., No. 1 GRADE


  • 3 Tbsp.
    (45 mL)
    dried Tomato in oil, drained and chopped
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  • 1/2 cup
    (125 mL)
    diced oyster mushrooms
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    3 PK PRODUCT OF U.S.A. BELLE. GROVE PORTABELLA MUSHROOMS 170 g PRODUCT OF ONTARIO KIWI BASKET 600 g PRODUCT OF CHILE


  • 1/2 cup
    (125 ml)
    diced shiitake mushrooms
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  • 1/2 cup
    (125 ml)
    diced portobellini mushrooms
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    3 PK PRODUCT OF U.S.A. BELLE. GROVE PORTABELLA MUSHROOMS 170 g PRODUCT OF ONTARIO KIWI BASKET 600 g PRODUCT OF CHILE


  • 1/2 cups
    (125 mL)
    arborio rice
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  • 2 1/2 cups
    (625 mL)
    hot beef broth
  • 1 cup
    (250 mL)
    white wine
  • 1/4 cup
    (60 mL)
    chopped fresh parsley

  • salt and pepper to taste
  • 1/2 cup
    (125 mL)
    whipping cream
  • 3 1/2 oz
    (100 g)
    le cabouron cheese, grated
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    THUNDER OAK MILD GOUDA

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    DELI CUT 14.92/lb


Imprimer ma sélection

Preparation

In a big skillet, melt butter over medium heat and cook, onion and dried tomatoes for 3 minutes. Add mushrooms and cook another 5 minutes.

Add rice, stirring well to coat it with butter. Stir in broth and wine. Cook, semi-covered, over medium heat stirring often until rice is done, about 20 minutes. Stir in parsley, salt and pepper.

Return to heat. Add cream and cheese and stir until cream is absorbed, about 1 minute.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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